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Flaviar is a band of spirits enthusiasts, inspired by culture, rich history and the art of distillation. We forage the World of Spirits for the finest, rarest and most unique expressions out there and pack it all into a 21st century Members Club. You are what you drink, diversity and quality matter and all that should most certainly be enjoyed with style and in good company.

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Times have changed since the dark era of 1920's Prohibition, when the sale and consumption of alcoholic beverages was outlawed. Unfortunately, the industry is still stuck in the 20th century and we're taking it into the 21st with the spirit of speakeasy.... more inside.

How Not To Suck At Mint Juleps

The Mint Julep is a polarizing drink. Some people hate them because they have only had bad ones, but people like me who have had good ones want you to know you’ve got it all wrong. They’ve been called “alcoholic mouthwash” by some but a good Mint Julep is a delightful thing to sip on a warm spring day.

April Is Mint Julep Month In Louisville

In fact, that weekend some 120,000 Mint Juleps will be served at the track along with countless more at home and public parties throughout the world. That’s right - people celebrate The Kentucky Derby outside of Louisville, and they all know that the Mint Julep is a mainstay.

A Brief History Of Mint Juleps

Back on the frontier days of Kentucky the Mint Julep was a breakfast drink. Oftentimes folks were still tired and sore from the day before - building log cabins and clearing farm land by hand is no small task! They would often need a little something to get going and for many that little something was the Mint Julep because the sugar and the mint made the corn Whiskey more palatable and refreshing.

The Mint Julep was meant to make the Whiskey taste better, so the notion that Mint Juleps are supposed to be bad doesn’t exactly hold water in that historical context.

The Best Mint Julep In Louisville Is Found At The Silver Dollar

Bar manager Susie Hoyt recently described the process they use to make the best Mint Julep around, and it is a true labor of love.

Every detail is accounted for, including how the mint is stored so it remains as fresh as possible on the bar counter all day long.

They make their Mint Juleps with fresh mint, Demerara syrup, and Four Roses Single Barrel 100 proof because, Hoyt says, it needs to be able to stand up to the melting ice.

Even the process is down to a science, with slapping of mint leaves and raking them up the sides of the serving vessel in order to get the oils in full contact with the cocktail. Crushed ice is the way to go with a Mint Julep along with a fresh mint garnish.

What If You Don’t Want To Make Each Julep By Hand?

One of the best recipes I’ve been given for a Mint Julep over the years came from Brown-Forman Brand Ambassador Tim Laird. His process simplifies the addition of the mint by steeping it into the simple syrup, thereby eliminating the muddling/slapping/coating practice altogether.

In a saucepan, combine the water and sugar. Bring to a boil, stirring to dissolve the sugar. When the water is clear and the sugar is dissolved, remove from the heat and stir in the mint leaves. Let steep for 20 minutes. Strain into a glass container and store in the refrigerator.

Maggie Kimberl is an internationally published spirits journalist who focuses on Bourbon. She considers herself to be "geographically blessed" to live in Louisville, Kentucky, the epicenter of Bourbonism. You can find her on Twitter and Instagram @LouGirl502.